| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7591387 | Food Chemistry | 2015 | 9 Pages |
Abstract
KAMUT® Khorasan flour was found to be more suitable than durum wheat for the fermentation processes tested, especially at acidic conditions, as shown by the increase of the volume and the metabolic heat production by yeast. In acidified dough the pattern of volatile metabolites allowed a clear distinction between the types of dough. Moreover the water/starch proton pool was characterized by higher T2 values in the KAMUT® Khorasan samples.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Federica Balestra, Luca Laghi, Danielle Taneyo Saa, Andrea Gianotti, Pietro Rocculi, GianGaetano Pinnavaia,